Method of manufacturing powdered deer blood

ABSTRACT

Powdered deer blood, preferably that of a stag, can be produced by mixing deer blood and ethanol, freezing the mixture of deer blood and ethanol to form a frozen mixture, freeze-drying the frozen mixture to form a freeze-dried mixture, heating the freeze-dried mixture, reducing the temperature of the heated mixture to form a dried product having a red-brown color; and then grinding the dried product to a powder.

FIELD OF THE INVENTION

The present invention relates to a health food including as it main component powdered deer blood and a manufacturing method for making the health food.

BACKGROUND OF THE INVENTION

In Korea and China deer blood particularly that of a stag has been served since ancient times as a high quality food which promotes energy and health.

The stag deer blood has been used as a foodstuff for promoting physical strength or as a food for a patient. Moreover as a food it contains various nutritious components. In particular deer blood has ken used as a miraculous medicine with Ginseng and Velvet.

In a traditional Korean medical book (Dong Eui Bo Gam, Eastern Medical Dictionary), it is mentioned that deer blood has an effect on the feeble, palpation, insomnia, uterine, haemorrhage, impotence etc.

Until now, no one has produced deer blood other than from deer velvet produced on a farm.

In spite of being a useful food, there are problems with respect to quality. For example, decaying or changing of colour are prevalent. Therefore, even though pure powdered stag deer blood has been known for a long time to have these uses, no high quality product of this type is currently available.

SUMMARY OF THE INVENTION

The object of the present invention is to provide an enriched nutritious food including mainly a powder made from deer blood, which is kept fresh and sterilized, and also a manufacturing method therefore. Preferably the deer blood is from a stag.

Another object of the present invention is to provide a food which can be taken by itself or by adding it to or mixing it with other foods or which can be used as a raw material for processed foods.

According to a first aspect of the present invention there is provided a method of manufacturing powdered deer blood, comprising the steps of:

freezing the blood of a deer;

cutting the frozen blood into slices;

freeze-drying the slices of frozen blood; and

grinding down the blood into a powder.

The method for producing powdered deer blood can comprise the steps of:

collecting blood in a hygienic manner from a healthy deer;

keeping the blood frozen in a refrigerator at -20° C. to -40° C.;

cutting the frozen deer blood into slices about 15 mm in thickness;

laying the slices on a tray;

loading the tray into a freeze-dry machine;

freeze-drying the blood over a 24 hour drying cycle to a moisture content of less than 3%;

applying a vacuum to the drying chamber of the freeze-drying machine; and

applying heat slowly to the product so that the product stays frozen and is dried at less than 0° C.

Towards the end of the drying cycle, the temperature can be raised to finish drying at 40° C. After that it can be cooled to 20° C. and loaded into drums awaiting quality control clearance.

The dried blood can be ground down to a fine powder having a grade 200 mesh.

According to a second aspect of the present invention, there is provided a method for manufacturing powdered deer blood comprising the steps of:

mixing fresh deer blood and ethanol to prevent coagulation of the blood and sterilize the mixture;

freezing the mixture of deer blood and ethanol to form a frozen mixture;

freeze-drying the frozen mixture to form a freeze-dried mixture;

heating the freeze-dried mixture;

reducing the temperature with drying to form a dried product;

grinding the product to a powder.

The alternative method for producing powdered stag deer blood can include the steps of:

preventing coagulation and completing sterilization by mixing fresh stag deer blood and 98% ethanol in the ratio of 100:10 to 50 in a hygienic tray, and completely freezing the mixture at a temperature of -20° C. to -40° C.;

lyophilizing the mixture by a drying cycle at a temperature of -18° C.;

heating the mixture on the tray to 35° C. to 40° C. for 10 to 40 hours which is close to the body temperature of a live deer while ensuring the tray does not reach a temperature greater than 63° C. because this will degenerate the blood components.

Although the temperature of the tray is 35° C. to 40° C., the real temperature of the frozen mixture is lower than 35° C. to 40° C.

The deer blood mixture is dried without any degeneration of its components such as proteins because of the difference between the temperature.

After heating the mixture to 35° C. to 40° C., the temperature of the tray is reduced to 20° C. to 30° C. with drying, so that the water content of the mixture is reduced below 3 percent thereby forming deer blood of a beautiful red brown colour which is a high quality, bacteria free, soluble product having a flavour appropriate to stag deer blood.

The dried mass is then ground to a fine powder having a grade 200 mesh.

The most appropriate mixture ratio for the ethanol and denatured protein for sterilization is 100:15. During the drying cycle the drying room must be between -10° C. to -40° C. because it takes some time to fully vacuum the drying room.

In the case of the freeze-dried product, it has a limited storage life. However the product produced by double drying while the tray is heated between 35° C. to 40° C. after the freeze-drying makes the powder more stable for storage.

The powdered deer blood product is convenient to deal with and is easily blended with not only water but various other raw materials.

Also, the powder is very useful as a raw material for processed foods and it has a high nutritional value.

The powder contains many quality proteins, amino acids, minerals, vitamins and therefore the powder can be used as a health food.

A general analysis of the powder is shown in the following Table 1.

                  TABLE 1                                                          ______________________________________                                         DESCRIPTION                                                                               COMPONENT      VALUE    UNIT                                        ______________________________________                                         MOISTURE   MOISTURE       2.98     g/100 g                                     ORGANIC    Ash            5.6      g/100 g                                     MATERIALS  Fat            0.13     g/100 g                                                Protein        93.2     g/100 g                                     MINERAL    Se             5.66     ug/100 g                                               Ca             7.65     mg/100 g                                               NaCl (Salt)    7.0      mg/100 g                                               P              8.0      mg/100 g                                               Mg             3.26     mg/100 g                                               Fe             0.28     g/100 g                                                Zn             1.39     mg/100 g                                               Cu             0.06     mg/100 g                                    HORMONE    Thyroxin       On Study                                                        Posterior Pituitary                                                                           On Study                                                        Androgen       On Study                                                        Testesterone   On Study                                             VITAMIN    Vitamin A      434.2    I.U/100 g                                              Vitamin B1     0.2      mg/100 g                                               Vitamin B2     0.7      mg/100 g                                               Vitamin E      1.8      mg/100 g                                               Niacine        4.9      mg/100 g                                    ______________________________________                                    

In the complete analysis of the powder the level of raw bacteria is generally below 500/g and there is no detection of tar pigment or salmonella.

The powder contains the amino acids shown in Table 2 and vitamins such as A, B1, B2, E and Niacine. It can be called an "albuminuous food" because it contains 94g protein per 100 g powder.

                  TABLE 2                                                          ______________________________________                                                  VALUE                   VALUE                                         ITEMS    (per 100 g) ITEMS       (per 100 g)                                   ______________________________________                                         Lysine   6.4 g       Serine      3.8 g                                         Histidine                                                                               5.4 g       Glutamic Acid                                                                              6.92 g                                        Arginine 3.7 g       Proline     3.12 g                                        Aspartic Acid                                                                           8.45 g      Glycin      3.41 g                                        Teroin   8.26 g      Alanine     7.7 g                                         ______________________________________                                    

DESCRIPTION OF THE PREFERRED EMBODIMENTS

The following description relates to the preferred embodiments of the powder. The preferred embodiments are described for reference only and are not intended to be limiting.

The first embodiment is an enriched nutritious food including of pure powdered stag's deer blood produced according to the aforegoing manufacturing method.

The enriched food can be utilised in nutrition and as an additional raw material for healthy food and Chinese medicines.

The second embodiment is in the form of an enriched nutritious capsule made by the following procedure.

Firstly, the powder in an amount of 2% to 30% is mixed with 2% to 90% squalene. Next, this mixture is added to vitamin E, recitin and other auxiliary materials in the proportion of 8% to 68%. After that, the mixture is encapsulated in gelatine capsules.

The percentages given above are percentages by weight.

The reason for adding squalene, which can be extracted from shark liver oil, is to promote the production of energy and oxygen in the body and the oxygen transfer of proteins, (the main component of deer blood) to the whole body, and acts like Vitamin A, D, E.

As a result of this high metabolism, the blood is ventilated and increases the body's immunity. Moreover, it is considered to be effective in age-resistance, cytogenesis and the endocrine system.

The mixture of deer blood powder and squalene is a good health food which activates bodily functions effectively.

In addition to the above auxiliary materials, the present invention can contain extracts of vegetables such as ginseng, licorice, ganoderma and vitamins such as A, B, C, D, and E, pyridixine, hydrochloride, cyanocobalmin, nicotinamide, sodium bicarbonate, glutamate and such amino acids as glycine, alanine, iso-leucine, L-phenylalanine, L-lysine and tryptophan.

Also it can contain royal jelly and/or honey. Corn oil, bean oil, cotton-seed oil, sesame oil, wheatgerm oil, palm oil, recitin, glyceride oil improve the convenience of encapsulating.

The third embodiment is in the form of enriched nutritious granules made by the following procedure. First, the following ingredients are mixed:

stag deer blood powder (60% to 80%); Ginseng powder (10% to 20%), pollen (2% to 5%); and honey (5% to 15%) as an excipient.

After that, the mixture of the powder is wrapped with parafin wax in order to improve the storage life of the product. 

What we do claim and desire to obtain by Letters Patent of the United States is:
 1. A method of manufacturing powdered deer blood comprising the steps of:mixing fresh deer blood and ethanol to prevent coagulation of the blood and sterilize the mixture; freezing the mixture of deer blood and ethanol to form a frozen mixture; freeze-drying the frozen mixture to form a freeze-dried mixture; heating the freeze-dried mixture; reducing the temperature of the heated mixture to form a dried product having a red-brown color; and then grinding the dried product to a powder.
 2. A method as claimed in claim 1 wherein the deer blood and ethanol are mixed in a ratio of 100:10 to 100:50.
 3. A method as claimed in claim 1 wherein the ratio of deer blood to ethanol is 100:15.
 4. A method as claimed in any one of claims 1 to 3 wherein the blood is mixed with 98% ethanol.
 5. A method as claimed in any one of claims 1 to 3 wherein the blood and ethanol is frozen at substantially -20° C. to -40° C.
 6. A method as claimed in any one of claims 1 to 3 wherein the blood and ethanol is freeze-dried at -18° C.
 7. A method as claimed in any one of claims 1 to 3 wherein the freeze-dried mixture is heated at a temperature close to the body temperature of a live deer for 10 to 40 hours.
 8. A method as claimed in claim 7 wherein the freeze-dried mixture is heated at 35° to 40° C.
 9. A method as claimed in claim 7 wherein, after the mixture has been heated, the temperature is reduced to 20° to 30° C. and the mixture is dried until the mixture has a moisture content of less than 3 percent.
 10. A method as claimed in any one of claims 1 to 3 wherein the powder has a grade of 200 mesh or smaller. 